Vegan "Meatballs"

You will never guess there is tofu in there. I love those, I can just eat them for snacks, yummm.

Ingredients

1 large sweet onion, cut into wedges

1/2 cup water

30 sprigs of fresh flat leaf parsley

4 tsp of vegetable bouillon (can use other kinds if you are not vegetarian)

4 gloves of garlic

3 cups of crackers, finely crushed

2 cups of walnut pieces, chopped

2 cups of old-fashioned oats

1 (14 oz) package of extra firm tofu, drained of liquid and crumbled

Method

• In a food processor, puree onion, garlic, parsley and water until smooth.
• Pour in a bowl, add remaining ingredients. Mix well until mixture holds together.
• Shape in 1-inch balls, and place on cookie sheets (this makes between 50 and 60 balls).
• Preheat oven to 375F, bake for 15 minutes, turn balls and bake an additional 15 minutes.
• Enjoy or refrigerate or freeze.

Dates Wrapped in Bacon

Ingredients
12 slices turkey bacon, cut in half
24 almonds, smoked
24 dates, pitted

Method

• Preheat oven to 450F
• Lay half a slice of bacon flat, stuff a date with a smoked almond, wrap in bacon, and secure with a toothpick.
• Repeat with rest of bacon, almonds and dates.
• Put appetizers on cookie sheet, bake for 8 minutes, flip over and bake for an additional 8 minutes. Serve or refrigerate and serve the next day after you bring to room temperature.

Vegan Chocolate Cake

This tastes better the second day

Ingredients
1 1/2 cup flour
1/2 tsp salt
1 cup white sugar
1/4 unsweetened cocoa powder
5 Tb vegetable oil
1 Tb white vinegar
1 tsp vanilla extract
1 cup cold water

Method

• Preheat oven to 350F, grease an 8x8 inch baking pan
• In a bowl, mix flour, salt, sugar cocoa powder, and baking soda. Add oil, vinegar, and vanilla. Mix until dry ingredients are thoroughly moistened. Pour cold water and mix for 3 to 4 minutes (do not skimp on this mixing otherwise the cake will be weird and crumbly).
• Pour batter in pan and bake for 30 to 35 minutes or until a toothpick comes out clean. Cool on rack.
• This tastes better the second day.

Potato Torte

This looks quite impressive and easy to make. I sliced the potatoes using a mandolin, I think it will also work quite well if you slice them in a food processor.

Ingredients
1 Tb extra vrigin olive oil
1 medium sweet onion, chopped
1 scallion, sliced
1 tsp herbes de provence
1 tsp zaatar (you can use oregano or marjoram if you don't have zaatar)
1 tsp kosher salt
freshly ground black pepper
1 pound sweet potato, peeled and sliced (1/8 inch thickness)
1 pound golden potato, peeled and sliced (1/8 inch thickness)
3 cloved of garlic minced

Method

• Position oven rack at the lowest level and pre-heat oven to 450F.
• Coat a deep-dish pie pan or a casserole pan with non-stick spray, cover in aluminum foil and spray the foil too.
• Heat oil in skillet, and saute onion, scallion, until softened. Add garlic, herbes de provence, 1/4 tsp salt, some freshly ground black pepper and zaatar and saute for 1 more minute.
• Layer half sweet potato slices overlapping, sprinkle with salt and pepper. Top with 1/3 of onion mix, and a layer of potato slices overlapping, sprinkle with salt an pepper. Top with 1/3 of onion mix. Repeat until you use all potato, sweet potato and onion mix.
• Press down on the pie, cover tightly with a sprayed piece of aluminum foil.
  Bake for 45 minutes. Remove the cover, invert on a serving plate and serve. Or, you can let it cool, refrigerate and use it the next day, bring it to room temperature though or reheat covered in oven at 350F.

Moist Baked Oatmeal

This screams cozy and winter. It is adapted from a recipe in Gourmet Magazine. It is also the perfect way to eat healthy and use up all the dried fruits I have lying around during this time of year.

Ingredients

3 cups oats

1 cup mixed dried fruit

2 tsp baking powder

2 1/2 tsp cinnamon, divided

3/4 tsp salt

1/2 cup applesauce

1/2 cup low-fat strawberry yogurt (can use other flavors)

1/2 cup low-fat milk

1/4 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

Method

• Set oven to 350°F Spray with non-stick an 8-in square baking dish.
• Mix oats, dried fruits, baking powder, 1 1/2 tsp cinnamon, and salt.
• In a separate bowl, mix applesauce, yogurt, eggs, milk, oil and vanilla. Stir into oat mixture and pour in baking dish.
• Smooth surface and sprinkle with cinnamon on top.
• Bake for 40 minutes or until toothpick comes out clean.
• Cool in pan for 20 to 30 minutes, cut into 6 squares and cool completely.
• Park in the fridge, or even better, freeze individual portions in zip-top bags. When ready to serve them, put a piece on a plate, drizzle with a couple of tablespoons of milk, heat in the microwave for 1 minute or more if frozen. Add fresh fruits on top and enjoy.

Vegan Chocolate Pumpkin Cookies

Ingredients
6 Tb sugar
11 Tb pumpkin puree (this is 3/4 cup missing 1 Tb)
1 Tb corn oil
1/2 Tb flax seed meal
1 1/2 Tb water
1/2 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 cup semisweet vegan chocolate chips

Method

• Boil water, add to flax meal, stir and let stand for 10 minutes.
• Mix sugar, pumpkin, oil, vanilla, and flax meal mix.
• Add flour, baking powder, baking soda, cinnamon and salt.
• Stir to mix well. Add chocolate chips and stir.
• Bake at 375 for 10-12 minutes.

Fig, Goat Cheese and Caramelized Onion Pizza

This is wonderful cut in small squares as an appetizer

Ingredients
1 can of pizza dough, refrigerated, or make your own dough (12-16 oz)
1 Tb extra virgin olive oil
1 large sweet onion, sliced
7 to 8 dried figs, sliced
1 tsp fresh rosemary, chopped
5 oz goat cheese, crumbled
1/2 cup grated cheese (use your favorite, I usually use gouda, or fontina)

Method

• In a pan, saute onions in olive oil until caramelized.
• Preheat oven to 450F. Spread pizza dough and bake for 10-12 minutes.
• Take out of the oven, spread onions, top with figs, goat cheese, rosemary and grated cheese.
• Return to oven and bake until cheese melt and dough is golden brown (10-15 minutes).
  

Okra Tagine

I used to think I hate okra, until I tried this recipe. It is very healthy and I couldn't get enough of it.

Ras-El-Hanout is a moroccan blend of spices, you can buy it pre-mixed or use my recipe for it.

Ingredients

1 bag of frozen baby okra

1/2 cup of chopped fresh cilantro

2 Tb extra-virgin olive oil

1 red bell pepper, finely diced

1 medium sweet onion, finely diced

3 clove of garlic, minced

1/2 tsp ground ginger

1/2 tsp of ground black pepper

3 plum tomatoes, diced

1/2 cup vegetable broth

3/4 tsp ground cumin

1 can of chickpeas drained and rinsed

1 tsp of Ras-El-Hanout

Method

• Blanch the okra: bring a large saucepan of water to a boil, add okra and cook for 2 to 3 minutes. Drain the okra.
• Heat oil in a large pot over medium-high heat, add bell pepper and saute. Add onions, garlic, ginger, pepper and ras el hanout. Cook, stirring until onions are soft. Add tomatoes, broth, cumin, okra and cilantro. Reduce heat to med, partially cover.
• Cook, stirring occasionally, until okra is soft. Add chickpeas, cook for 4 more minutes.

Black Lentils and Sausage Stew

ahhhh, comfort food. This is awesome with a couple of slices of baguette. I use hot sausage but you can substitute any kind you like.

Ingredients
1 1/2 cup lentils (black beluga or green French)
1 lb hot italian sausage, bulk
8 oz frozen sweet white corn
1 medium onion, chopped
4 celery ribs, chopped
5 cups water
1/4 tsp freshly ground black pepper

Method

• Brown sausage over medium heat with onions and celery breaking them into small pieces.
• Pour in the water, add pepper and lentils. Stir all the ingredients, bring to a boil over medium heat, stirring occasionally.
• Reduce heat, cover and simmer for 1 1/2 hours, stirring from time to time to prevent the lentils from sticking or burning. Remove lid for the last 1/2 hour while simmering.

French Lentil Soup

Ingredients
3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
3 garlic cloves, chopped
4 cups vegetable broth (preferrably low-sodium)
1 1/4 cup lentils, rinsed, soaked in water overnight, and drained
1 14 1/2 ounce can diced tomatoes in juice
1/2 teaspoon freshly ground black pepper
1/2 tablespoon herbes de provence

Note: Herbes de Provence is a french mix of herbs, it is similar to italian seasonings except it has in addition lemon peel and lavender, you can find it in most supermarkets.

Method

• Heat oil in a pot over medium-high heat, add onions, celery and carrots and saute until they begin to brown (about 15 minutes). Add lentils, broth, tomatoes and their juice and bring to a boil. Lower the heat to low or medium-low (depending on your pot), cover and simmer for around 35 minutes or until lentils are done.
• Transfer 2 to 3 cups of almost all solids to a blender and puree. Return the puree to the pot, add water or broth if the soup is too thick at that time. Serve.
  
  
  

Turkey Breast

Ingredients

1 (5lb) turkey breast
1 Tb dried herbes de provence
3/4 tsp kosher salt
1/4 tsp black pepper
3 minced cloves of garlic
1 Tb olive oil
14 garlic cloves, unpeeled
1 cup chicken broth (preferrably organic and low sodium)
1/2 cup dry white wine
1/8 tsp kosher salt

Method

• Preheat oven to 400 F.
• Mix herbes de provence, salt, pepper and minced garlic.
• Layer the unpeeled garlic in the roasting pan.
• Loosen turkey skin and rub the seasoning mix under the skin.
• Place the turkey breast over the garlic and roast in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven and let rest for 15 minutes on a plate.
• Drop wine in the bottom of the pan and scrape the bits.
• Squeeze garlic out of the skin and pour garlic and wine in a small pan. Add broth and salt, bring to a boil while mashing garlic. Keep boiling for 10 minutes. Serve sauce over sliced turkey.
  

Very Spinachy Prosciutto Lasagna

Ingredients

2 packages (10 oz) frozen spinach, defrosted and squeezed

1 1/2 cups part-skim ricotta

2 cloves of garlic, minced

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp freshly ground nutmeg

1 (24 oz) jar marinara sauce

4 ounces prosciutto, chopped

6 oven ready lasagna noodles

1 cup shredded 4 italian cheeses

Method

• Preheat oven to 375 F.
• Make filling by mixing spinach, ricotta, garlic, salt, pepper, nutmeg.
• Spread 1 cup marinara sauce in an 8x8 glass pan.
• Layer 2 noodles, 1/3 spinach mix, 1/3 tomato sauce, and 1/3 prosciutto.
• Repeat twice.
• Top with the cheese.
• Bake for 35 minutes, let stand 5 minutes before serving.

Eggplant & Cauliflower Stew

Ingredients
1 Tb Madras Curry Powder
1 tsp garam masala
1 tsp yellow mustard seeds
1 Tb Extra-Virgin Olive Oil
1 large sweet onion, sliced
3 cloves of garlic, minced
2 tsp freshly grated ginger
1/2 tsp kosher salt
1 1/2 lb Japanese eggplant, cut into 1-in pieces
1 lb frozen cauliflower
1 (15 oz) can of chopped tomatoes
1 (15 oz) can of chickpeas, rinsed and drained
1/2 cup of water
1 cup non-fat plain yogurt

Method

• Heat a large pot (preferrably Dutch oven) and add Curry, Garam Masala and mustard seeds. Toast for few minutes and then save in a small dish.
• Add oil, onions, garlic, salt and ginger. Cook until onions are translucent and begin to turn brown (10-15 minutes). Add eggplants, cauliflower, tomatoes, chickpeas, water and spices. Bring to a simmer, lower heat, cover and simmer for 30-35 minutes or until vegetables are tender. Serve with a dollop of yogurt.
  

Mango, Prosciutto and Goat Cheese Pizza

Ingredients
1 Tb extra-virgin olive oil
1 small onion, chopped
1 ripe mango, diced into 1/4 inch pieces
1/3 cup orange marmalade
1 Tb dijon mustard
2 Tb balsamic vinegar
1 tsp low-sodium soy sauce
1 can of pizza crust
4 oz thinly sliced prosciutto
1 cup shredded cheddar cheese
1 cup of crumbled goat cheese (4 oz)

Method

• Over medium heat, add oil to skillet and saute onion untild starting to brown. Reserve 1/2 cup of mango. Stir remaining mango into skillet and cook for 3 minutes, stirring frequently.
• Add marmalade, mustard, vinegar and soy sauce. Stir until mix thickens and most liquid evaporates. Remove from heat and cool.
• Roll pizza crust into 15x10 cookie sheet, bake at 400F for 8-10 minutes.
• Spread mango mix unto pizza crust, top with prosciutto, goat cheese and cheddar.
• Bake for 8-10 additional minutes, or until cheese is melted. Top with reserved mango, cut into pieces and serve.
  

Hash Brown Quiche

Ingredients
5 cups of hash brown (I use southwestern style)
2 Tb butter, melted
3 large eggs, beaten
1 cup fat-free half and half
3/4 cup diced ham
1/2 cup diced green onions
1 cup shredded cheddar cheese
1/4 tsp freshly ground black pepper

Method

• Spray a pie pan with non-stick spray. Press hash brown into the pie pan. drizzle the butter on top of the hash brown.
• Mix eggs, half-and-half, ham, onions, and pepper.
• Preheat oven to 450 F, Bake the hash brown crust for 20 to 25 minutes, until it is golden brown and starting to crisp.
• Pour the egg mix into the pie, drizzle with the cheese. Lower oven temperature to 350 F and bake the quiche for 30 minutes.
  

Cheese Manicotti

Ingredients

7 pieces Manicotti uncooked
1 (15 oz) container part skim ricotta cheese
1 cup asiago cheese, shredded
1/2 cup parmesan cheese, shredded
1 large egg
1 tsp italian seasonings
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
3/4 - 1 cup spaghetti sauce (use your favorite)

Method

• Cook Manicotti in boiling water for 6 to 7 minutes
• Mix ricotta cheese, 3/4 cup asiago, parmesan, egg, italian seasonings, garlic powder, pepper and nutmeg.
• Heat oven to 350F
• Drain Manicotti, and fill them with the cheese mix. Put in a baking dish, Spread spaghetti sauce on top, then cheese. Cover with aluminium foil, bake for 35-40 minutes (until bubbly).
  

Pineapple Coconut Bread (breadmaker)

Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup skim milk
1/2 cup pineapple chunks
1/4 cup pineapple juice
1/2 cup sweetened coconut flakes
1 tsp vanilla
1 tsp vodka

Method

• Follow your breadmaker instructions for a Quick bread.
• When the bread is done, allow it to cool uncovered in the fridge for 30 minutes before attempting to remove it from the pan.

Chicken, Chickpea and Apricot Tagine (Crockpot)

The smell of this cooking in your crockpot is so fragrant, you will feel hungry all day long from anticipation.

Ingredients
4 boneless skinless chicken breasts, chopped into large chunks
1 Tb flour
2 large onions, chopped
4 garlic cloves, minced
1 Tb extra-virgin olive oil
1 inch fresh gingerroot, grated
6 ounces dried apricots, chopped
1 Tb tomato paste
1 (14 oz) can of chopped tomatoes
1 (14 oz) can of chickpeas, rinsed, and drained
1 Tb honey
1 cup of chicken stock
1 pinch of saffron
1 tsp turmeric
1 Tb Ras al Hanout (moroccan blend of spices)
1/2 tsp ground coriander
1/2 tsp chili powder
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
2 carrots, peeled and diced

Method

• Heat up the olive oil and saute the onions and garlic until starting to brown.
• Add the chicken stock and gradually mix in the flour, until well mixed. Add the honey, tomato paste and mix.
• Add all the herbs, spices and ginger.
• Add the tomoatoes and mix well.
• Pour the mix into the crockpot, add the rest of the ingredients. Make sure the apricots are covered by fluids. Mix everything well. Cook on high for 3 to 4 hours or on low up till 8 hours.
• Serve over cooked couscous.
  

Lebanese Bean Stew

ahhh, comfort food. When I was growing up, I insisted on telling everybody that this dish comes out of my dad's garden, I guess I wanted to say that it is tastes so wonderful and fresh. This is a simple dish and a favorite from my childhood.

Ingredients
1 cup dried butter beans, soaked overnight
1 lb lean ground meat
1 (14 oz) can diced tomatoes
1 cup water
1 tomato-flavored bouillon cube
1/4 bunch fresh cilantro, chopped fine
3 cloves of garlic, minced
1 Tb extra-virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon

Method

• Soak the beans overnight, drain and rinse.
• In a large pot, cook the meat and garlic in olive oil.
• Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Scrape the bottom of the pot to deglaze.
• Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (like an hour and a half).
• You might need to add some water if the pot is too dry, so keep an eye.
• Eat over cooked white rice.

Tortas (Black Beans Chorizo Subs)

Serves 2

Ingredients
4 oz Mexican chorizo sausage, casing removed
1 (15 oz) can of low-sodium black beans, drained and rinsed
2 crusty rolls
2 Tb crumbled Queso Fresco or Ricotta Salata or Feta
1 ripe avocado, halved, pitted and slices into 8 slices
2 Tb green salsa

Method

• In a skillet, over medium heat, add the chorizo. Cook, breaking up, until browned for 5 to 6 minutes.
• Add the beans, and mash them with a potato masher until everything looks like mashed potatoes.
• Cut the rolls in half, and scrape out some of the bread center to make room for the filling. Fill each roll with half of the chorizo mix, top with the cheese, salsa, and avocado.

German Pepper Cookies or Pfeffernüesse

This cookies are wonderful with coffee. Don't be afraid of the list of spices, they taste surprisingly good.

Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup butter, softened
3 tablespoons dark brown sugar
2 tablespoons granulated sugar
1 large egg
1/4 cup ground hazelnuts or any other nut

Method

• Mix flour and next 6 ingredients.
• Beat butter with brown and white sugar at medium speed for 4 minutes. Add egg and mix well. Add flour and nuts and mix on low.
• Spoon batter evenly into 15 mounds on a cookie sheet.
• Bake at 350 for 12-14 minutes. Cool on wire rack.

Cream Puffs

You can use these for either savory or sweet fillings.

Ingredients
1 cup water
1/2 cup margarine
1 cup flour
4 large eggs
1 tsp pure vanilla extract

Method

• Heat water and butter in a saucepan to a rolling boil
• Add flour, reduce heat to low, stir in vigorously for 1 minute or until mix forms a ball. Remove from heat.
• Beat in eggs, all at once with a wooden spoon. Continue beating until smooth.
• Drop dough by 1/4 cupfuls, 3 inches apart. Bake at 400 for 35 to 40 minutes.
  

Sugar-Free Strawberry Jam

I left this one chunky, and it was rather like a chunky strawberry sauce. I love it on top of cottage cheese for breakfast, it also freezes well.

Ingredients
1 lb strawberries, cleaned and cut
1 cup cold water
1 (3 oz) package sugar-free strawberry flavored gelatin

Method

• Crush the strawberries in a food processor. Add the water, and gelatin and mix well.
• Over medium heat, bring the mix to boiling. Reduce heat to low and simmer for 2 minutes.
• Pour into jars and allow to cool before you cover.

Moroccan Chicken Pizza

I love interesting pizza!

Ingredients
1 can pizza dough
4 cups of fresh organic baby spinach
2 Tb slivered almonds
1 Tb pine nuts
2 Tb extra-virgin olive oil
2 cups chopped grilled chicken (6 oz)
1/4 cup orange apricot jam
3 Tb chopped dates
1/2 tsp ground fennel
1/4 tsp ground cardamom
1/2 cup crumbled goat cheese

Method

• Heat oven to 400F, spread dough on cookie sheet as thin as you like your crust to be. Bake for 5 minutes, get out of the oven.
• Chop the spinach, almonds, pine nuts and olive oil in a food processor until a paste forms.
• Mix the chicken, jam, dates, fennel and cardamom.
• Spread the spinach mix on the crust, top with the chicken mix and crumbled goat cheese.
• Bake in the oven for 10 minutes or until the crust is golden brown.

Jam Cookies

This is my first attempt at rolling cookie dough and using a cookie cutter to create shapes. I am happy to report, it was a success :).

Ingredients

3/4 cup butter, softened

1/2 cup sugar

2 eggs

1/2 tsp vodka

1/2 tsp vanilla extract

2 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

6 Tb jam (I used black currant jam and coconut jam)

Method

• In a mixer bowl, cream the butter and sugar.
• Add the eggs one at a time, the vodka and vanilla.
• Mix well.
• Sift flour, baking powder, and salt.
• Add the flour and mix well.
• Dump the dough on waxed paper, roll it and refrigerate at least 3 hours
• Roll cookies out. Cut using a cookie cutter, then using a smaller cookie cutter, remove the center of half of them.
• Bake at 350 for 10 minutes.
• Cook on wire rack. Put 1 tsp of jam in the middle of full cookies, spread the jam, then top with the holed cookies.

Viennese Coffee Balls

Who doesn't love a no-bake chocolatey cookie!

Ingredients

2 cups crushed shortbread cookies (about 8 cookies), crushed

1 1/4 cups powdered sugar, sifted

1 cup toasted hazelnuts, chopped

3 TB cocoa powder

1 1/2 tsp instant coffee

3/4 tsp cinnamon

4 Tb strong coffee or espresso

Method

• Combine cookie crumbs, 3/4 cup powdered sugar, nuts, cocoa powder, coffe crystals and cinnamon.
• Stir in coffee just enough to moisten.
• Shape into 1/2-inch balls. Roll in powdered sugar. Place on waxed paper and let stand for 1 hour (or until dry). Roll again lightly in powdered sugar.

Asparagus Scones

This is a savory scone. It is really yummy.

Ingredients

1 3/4 cups fresh asparagus (cut into 1/4 in pieces)

2 cups flour

1 Tb sugar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp black pepper

1/4 tsp dried dill

1/4 tsp cayenne pepper

1/4 cup cold butter

3/4 cup plus 2 Tb non-fat plain yogurt. divided

1/2 cup shredded swiss cheese

Method

• In a saucepan, bring 1/2 in of water to a boil, add the asparagus, cover and boil for 3 min. Drain immediately and place the asparagus in ice water. Drain and pat dry.
• Combine flour, sugar, bp, salt, bs, pepper, dill and cayenne. Cut in butter until mix resembles coarse crumbs. Stir in 3/4 cup yogurt just until moistened. Stir in cheese and asparagus.
• Turn onto floured surface and knead. Transfer the dough to a sprayed baking sheet, pat into a 9-in circle. Cut into 8 wedges but don't separate.
• Brush with remaining yogurt and bake at 425 for 18-20 minutes. Cool on a wire rack.

Sausage and Asparagus Saute over Polenta

This is a recipe for 1, so if you are feeding more, multiply as needed.

Ingredients

1/2 Tb extra-virgin olive oil
1 precooked sausage, fully cooked and sliced on the diagonal
1 small onion, sliced
1/2 bunch of asparagus. trimmed and cut into 1-inch pieces
1/4 tsp herbes de provence
1 tsp fresh lemon juice
freshly ground black pepper
1/4 cup yellow cornmeal
2 Tb crunbled goat cheese
1 Tb whipped cream

Method

• Heat oil in a skillet, brown the sausage, and transfer to a plate. Cook onion until softened, then add asparagus, herbes de provence and 1/3 cup of water. Cover and steam until asparagus is tender. Add sausage, lemon juice, pepper and toss. Remove from heat.
• In a small saucepan, bring 1 cup salted water to a boil, slowly add the cornmeal. Reduce heat and cook stirring frequently until thickened. Add cheese, cream and some fresh pepper. Serve sausage and asparagus over polenta.

Ratatouille (in the crockpot)

Lots of chopping in here but very nice flavour. This will make quite a bit, so make it for a party or even freeze the leftovers for ready lunches or side dishes.

Ingredients

2 large onions, sliced

1 large eggplant (preferrably japanese), diced

1 large zucchini (preferrably crooked neck), diced

6 large garlic cloves, minced or sliced thinly

2 large peppers, diced (I used orange peppers)

2 large tomatoes cut into large wedges

1 (6 oz) can tomato paste

1 tsp dried basil

1/2 tsp dried oregano

1 tsp sugar

2 tsp kosher salt

1/2 tsp black pepper

2 Tb dried parsley, chopped

1/4 cup extra-virgin olive oil

1/ 4 tsp crushed red pepper flakes

Method

• layer half in the vegetables in the crockpot (onions, eggplants, zucchini, garlic, pepper, tomatoes).
• layer half seasonings on top (basil, oregano, sugar, parsley, salt, black pepper, red pepper flakes).
• Dot with half the tomato paste and drizzle half the olive oil.
• Repeat the layers with the rest of the ingredients.
• Cover or cook on low for 6 to 7 hours, or store in the fridge overnight and cook the next day.